Halal authentication in Malaysia context

Potential adulteration of non- Halal ingredients in meatballs and surimi products

Sahilah Abd. Mutalib, M. N. Laila Liyana, S. Aravindran, Aminah Abdullah, Mohd. Khan Ayob

Research output: Contribution to journalShort survey

2 Citations (Scopus)

Abstract

Halal is a term that describes substances that are deemed 'pure and clean' which Muslims are allowed to consume according to Islamic law. The industrialization of food processing in the 20th and 21st centuries has exposed Muslims community to various ingredients such as blood plasma, transglutaminase and gelatin introduced in meatballs and surimi product. Muslims are facing difficulties to ascertain which products are permitted or not under the Islamic law. Thus, this paper is to give knowledge of non-halal ingredients being introduced in meatballs and surimi products for consumers, researchers and policy makers. Local halal logo issued by Department of Islamic Development Malaysia (JAKIM) is needed to imply that all ingredients used in the food production and processing are Syariah compliance. The scientific evidence to substantiate any claim on Halal issue was developed based on several methods including PCR-based methods with different mitochondria and chromosomal DNA (MtDNA and cDNA) primers, real-time PCR with different probes and DNA binding agent, loop-mediated isothermal amplification (LAMP) with different primers developed, PCR- RFLP, ELISA and etc.

Original languageEnglish
Pages (from-to)1832-1838
Number of pages7
JournalInternational Food Research Journal
Volume23
Issue number5
Publication statusPublished - 2016

Fingerprint

Muslims
Islam
surimi
adulterated products
Malaysia
Food Handling
ingredients
food processing
Factor XIIIa
binding agents
Polymerase Chain Reaction
DNA Primers
protein-glutamine gamma-glutamyltransferase
industrialization
DNA Probes
DNA primers
Gelatin
Administrative Personnel
blood plasma
gelatin

Keywords

  • Halal authentication
  • Meatballs
  • Non-Halal ingredients
  • Surimi products

ASJC Scopus subject areas

  • Food Science

Cite this

Halal authentication in Malaysia context : Potential adulteration of non- Halal ingredients in meatballs and surimi products. / Abd. Mutalib, Sahilah; Laila Liyana, M. N.; Aravindran, S.; Abdullah, Aminah; Ayob, Mohd. Khan.

In: International Food Research Journal, Vol. 23, No. 5, 2016, p. 1832-1838.

Research output: Contribution to journalShort survey

Abd. Mutalib, Sahilah ; Laila Liyana, M. N. ; Aravindran, S. ; Abdullah, Aminah ; Ayob, Mohd. Khan. / Halal authentication in Malaysia context : Potential adulteration of non- Halal ingredients in meatballs and surimi products. In: International Food Research Journal. 2016 ; Vol. 23, No. 5. pp. 1832-1838.
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